Fresh frozen liquid with anti-oxidation and antibacterial effects and its preparation method and application

A technology of antibacterial effect and anti-oxidation, applied in the field of product preservation, can solve the problems of taste and nutrient loss, poor food preservation ability, freshness quality decline, etc., to achieve large-scale application, low production cost, sports The effect of low viscosity

Active Publication Date: 2020-09-18
王道明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the main method of food freezing is cold air refrigeration. This refrigeration method has little problem with the quality preservation of general food, but the ability of food preservation is very poor.
Taking aquatic products as an example, they are refrigerated in cold air at -18°C to -35°C and stored in cold storage at -18°C. The shelf life is 9 to 12 months. The loss of nutrients is serious; in addition, the traditional fresh or micro-freeze only has the function of refrigeration, and the function is single
[0004] Based on this, in order to solve the above problems, a new type of multifunctional fresh freezing liquid is urgently needed to effectively solve the shortcomings of my country's food and pharmaceutical industries in the field of cryopreservation.

Method used

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  • Fresh frozen liquid with anti-oxidation and antibacterial effects and its preparation method and application
  • Fresh frozen liquid with anti-oxidation and antibacterial effects and its preparation method and application

Examples

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preparation example Construction

[0028] Preferably, the raw material components of the first composition further include: 0.8-2.5 parts by weight of Moringa oleifera leaf extract, 1-3 parts by weight of sodium chloride and 0.1-0.9 parts by weight of linoleic acid. Wherein, the preparation method of the Moringa oleifera leaf extract comprises: crushing the Moringa oleifera leaves and extracting them by steam distillation, and then filtering and collecting the filtrate; wherein, the extraction time is 50 minutes to 100 minutes.

[0029] Preferably, the raw material components of the first composition further include: 1-3 parts by weight of astaxanthin and 0.05-0.5 parts by weight of sodium citrate.

[0030] In addition, for the fresh frozen liquid with antioxidant and antibacterial effects of the present invention, the present invention specially designed a preparation method, including the following steps:

[0031] S101: Mix water, butyl stearate, glycerin and potassium chloride uniformly at a temperature of 5...

Embodiment 1

[0037] The invention provides a kind of fresh frozen liquid with antioxidant and bacteriostatic effect, raw material component comprises edible alcohol, water-soluble chitosan and the first composition; The quality of edible alcohol, water-soluble chitosan and the first composition The ratio is 20:1:79 in sequence; the raw material components of the first composition are calculated in parts by weight, including: 180 parts by weight of water, 2 parts by weight of lecithin, 7 parts by weight of butyl stearate, 1 part by weight of starch, 5 parts by weight of glycerin and 15 parts by weight of potassium chloride.

[0038]According to the above-mentioned raw material components, adopt the preparation method provided by the invention to prepare fresh frozen liquid with antioxidant and bacteriostasis:

[0039] S101: uniformly mixing water, butyl stearate, glycerin and potassium chloride at a temperature of 55° C. and a rotation speed of 1500 rpm to obtain a first mixture;

[0040] ...

Embodiment 2

[0043] The invention provides a kind of fresh frozen liquid with antioxidant and bacteriostatic effect, raw material component comprises edible alcohol, water-soluble chitosan and the first composition; The quality of edible alcohol, water-soluble chitosan and the first composition The ratio is 40:5:55 in sequence; the raw material components of the first composition are calculated in parts by weight, including: 150 parts by weight of water, 3 parts by weight of lecithin, 5 parts by weight of butyl stearate, 3 parts by weight of starch, 3 parts by weight of glycerin and 18 parts by weight of potassium chloride.

[0044] According to the above-mentioned raw material components, adopt the preparation method provided by the invention to prepare fresh frozen liquid with antioxidant and bacteriostasis:

[0045] S101: uniformly mixing water, butyl stearate, glycerin and potassium chloride at a temperature of 65° C. and a rotation speed of 500 rpm to obtain a first mixture;

[0046]...

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Abstract

The invention relates to a fresh freezing solution with anti-oxidation and bacteriostatic effects, as well as a preparation method and an application thereof. The fresh freezing solution with the anti-oxidation and bacteriostatic effects comprises the following raw materials: edible ethanol, water-soluble chitosan, and a first composition; and the mass ratio of the edible ethanol to the water-soluble chitosan to the first composition is (15-50) to (0.1-5) to (45-85) in sequence. The fresh freezing solution provided by the invention can be used in quick-freezing processes of vaccines, milk products, aquatic products, meat, melons and fruits, vegetables, cosmetics, pharmaceuticals and so on. The fresh freezing solution provided by the invention is natural and non-toxic, and has a boiling point up to 110 DEG C, as well as a freezing point of 70 DEG C below zero, so that the fresh freezing solution is non-sticky and good in fluidity within the temperature range; and thus, the fresh freezing solution has a wider application range compared with conventional fresh freezing solutions and / or micro freezing solutions. Moreover, the fresh freezing solution disclosed by the invention is capable of preserving nutrients of the frozen materials to the maximum extent while ensuring fresh quality of the frozen materials; in addition, the fresh freezing solution has anti-oxidation and bacteriostatic effects so that germs causing food spoilage can be effectively killed or inhibited.

Description

technical field [0001] The invention relates to the technical field of product preservation, in particular to a fresh frozen liquid with anti-oxidation and antibacterial effects, a preparation method and application thereof. Background technique [0002] As the main agricultural product and food preservation technology, freezing technology has been maturely applied for decades. With the continuous improvement of people's living standards, the market's demand for product quality continues to increase, and the demand for more advanced freezing technology and higher quality of frozen products Increasingly prominent; especially in food preservation and low-temperature quick-freezing of medicines. [0003] As we all know, food preservation refers to a food preservation method that pre-cools perishable foods such as meat and aquatic products, and then stores them at a low temperature to keep perishable foods fresh. At present, the main method of food freezing is cold air refriger...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/349A23L3/3508A23L3/3562A23L3/358A61K8/34A61K8/73A61K47/10A61K47/36A61K47/46A61Q19/00
Inventor 王道明
Owner 王道明
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